A) Ricotta B) Mozzarella C) Cream cheese D) Mascarpone
A) Espresso B) Fruit juice C) Tea D) Milk
A) Vodka B) Marsala wine C) Rum D) Whiskey
A) Chopped nuts B) Powdered sugar C) Fruit slices D) Cocoa powder
A) Crunchy B) Soft C) Chewy D) Soggy
A) Chilled B) Warm C) At room temperature D) Frozen
A) Italy B) Spain C) Greece D) France
A) Take me away B) Wake me up C) Pick me up D) Lift me up
A) Late 1960s B) Mid-1970s C) Early 1950s D) Early 1980s
A) A Vetturino restaurant team B) Luca Zaia and Ado Campeol C) Cosimo III and a Siena pastry chef D) Alba di Pillo and Roberto Linguanotto
A) 1969 B) 1983 C) 1978 D) 1972
A) The Guardian, 1980 B) Sydney Morning Herald, 1978 C) Le Monde, 1976 D) New York Times, 1975
A) It was concocted by a 19th-century Treviso brothel madam for conjugal duties B) It was designed to improve digestion C) It was invented as a dessert for royalty D) It was created to boost energy levels in athletes
A) Sicily B) Tuscany C) Friuli-Venezia Giulia D) Lombardy
A) To promote it as a national dish of Italy B) To introduce it to international markets C) To create a new variant with strawberries D) To seek European Union protected status certification based on original ingredients
A) Panna cotta B) Sbatudin C) Zuppa inglese D) Tiramisù semi-frozen dessert by Vetturino restaurant
A) 1980 B) 1978 C) 1983 D) 1982
A) Rectangular B) Triangular C) Square D) Round
A) Kahlúa B) Tia Maria C) Dark rum D) Malibu
A) Espresso B) Cappuccino C) Egg-based creams such as zabaglione D) Latte
A) Milk B) Chocolate C) Water D) Tea
A) Focaccia B) Brioche C) Ciabatta D) Panettone
A) Whipped cream B) Ladyfingers (savoiardi) C) Amaretto D) Mascarpone
A) Triangular B) Round C) Rectangular or square D) Oval |